1. Pour the water into a small bowl, stir in the dry yeast and set in a warm place until frothy.

2.
Crack four of the eggs and divide the yolks and the whites. Place the
four yolks in a small bowl; save the egg whites another use, or discard.

3. Put 1 1/4 cups of the flour in a mixing bowl. Add the salt and sugar. Add the remaining two eggs and the four egg yolks.

4. Add 1/2 cup of butter to the bowl together with the yeast-water mixture. Combine all the ingredients well.

5.
Put the crystallized fruit and peel into a separate bowl. Add 1/2 cup
of the remaining flour and toss the fruit with the flour to coat it.

6.
Add the floured fruit to the egg mixture, along with the rest of the
flour. Stir into a moderately soft, non-sticky dough. Knead the dough on
a lightly floured surface for about 8-10 minutes until smooth.

7. Shape the dough into a ball. Using the floured handle of a wooden spoon, make a hole in the center and enlarge the hole.

8.
Put the dough ring onto a greased baking sheet and cover lightly with
oiled plastic wrap. Set in a warm place for about two hours or until
nearly doubled in bulk.

9. Preheat the oven to 350 F. Brush the
dough with the melted butter and bake about 35 minutes or until it has
risen well and is cooked through and springy.

10. Remove and cool on wire rack.

11.
Mix the confectioner sugar and cream in a bowl. Drizzle the mixture on
the cake when is cool and decorate it with crystallized fruit and
candied cherries. Dust with confectioner sugar.